Strawberry Cheesecake Brownies
Strawberry Cheesecake Brownies are the kind of dessert that feels fancy but comes together with minimal effort—just a boxed mix, a quick cheesecake swirl, and a can of strawberry filling. They bake up beautifully, with those pretty swirls that make it look like you spent hours in the kitchen. I love that you can prep them ahead of time, chill them in the fridge, or even freeze them, and they slice up clean when you're ready to serve. Whether it’s a gathering, a potluck, or just a treat for yourself, they hold up well, store even better, and always disappear fast.
Ingredients
- 18 ounces family-size brownie mix about 18.3 oz
- 2 large eggs
- ½ cup vegetable oil
- 2 tablespoons room temperature water
- 21 ounces can strawberry pie filling
- 8 ounces cream cheese at room temperature
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup cold heavy cream
- 1 tablespoon all-purpose flour
Instructions
- Preheat your oven to 350°F (180°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal later. Set aside.
- In a large mixing bowl, combine the brownie mix, eggs, vegetable oil, and water. Stir until smooth, being careful not to overmix. Pour the batter into the prepared pan, spreading it into an even layer.18 ounces family-size brownie mix, 2 large eggs, ½ cup vegetable oil, 2 tablespoons room temperature water
- In a medium bowl, use a handheld mixer on low speed to beat together the cream cheese and powdered sugar for 1-2 minutes, or until smooth.8 ounces cream cheese, ¾ cup powdered sugar
- Mix in the vanilla extract, cold heavy cream, and all-purpose flour, continuing to blend until well combined.1 teaspoon vanilla extract, ¼ cup cold heavy cream, 1 tablespoon all-purpose flour
- Spoon heaping dollops of the cream cheese mixture over the brownie batter, leaving space between each dollop for the strawberry pie filling.
- Repeat the process with the strawberry pie filling, adding dollops in between the cream cheese mixture. Ensure some brownie batter remains visible.21 ounces can strawberry pie filling
- Using a butter knife, gently swirl the cream cheese mixture and strawberry filling together, being careful not to disturb the brownie layer beneath.
- Bake for 45-55 minutes, or until the center is set and a toothpick inserted into the brownie portion comes out almost clean. Avoid overbaking.
- Allow the brownies to cool in the pan on the counter, then refrigerate for at least 3 hours, or up to overnight, before slicing and serving.
Notes
- Line the Pan Properly: Use parchment paper with an overhang so you can lift the whole slab of brownies out in one piece after chilling.
- Don’t Overmix the Batter: Stir just until everything is combined. Overmixing can make the brownies dense and chewy in a not-so-good way.
- Soften the Cream Cheese: Room-temperature cream cheese blends much better and prevents lumps in the filling.
- Dollop Strategically: Space out your cream cheese and strawberry filling so that every bite has a bit of everything.
- Swirl with a Light Hand: You’re going for a marbled effect, not a mix—keep the knife near the surface and don’t dig into the base.
- Check for Doneness Carefully: A few moist crumbs on the toothpick are perfect. Don’t wait for it to come out totally clean, or you’ll overbake them.
- Cool Before Refrigerating: Let the brownies cool completely on the counter before transferring them to the fridge. This helps avoid condensation.
- Chill Before Slicing: The brownies slice best when they’ve had time to firm up in the fridge. A sharp knife and a clean wipe between cuts help, too.
Nutrition
Calories: 343kcalCarbohydrates: 43gProtein: 3gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 0.05gCholesterol: 39mgSodium: 155mgPotassium: 31mgFiber: 0.4gSugar: 30gVitamin A: 275IUVitamin C: 8mgCalcium: 28mgIron: 1mg
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